Chettinad Kandhar Appam

How to make traditional Kandhar appam recipe or Chettinad kandhar appam or Kandarappam

Kandhar appam is a classic Chettinad sweet appam made with raw rice, urud dal, jaggery, and coconut that is battered and deep-fried in tiny quantities. It is known as Kandhar appam because it is prepared as a neivedanam for Lord Muruga, who is also known as Kandhan. Discover how to create this original Chettinad special Kandhar appam in the video below.

Kandhar Appam,Kandhar Appam,Chettinad Kandhar Appam

Ingredients

1 cup leveled raw rice

3 tablespoons urud dal

1 teaspoon fenugreek

1 cup powdered jaggery

1/2 cup grated coconut

1/2 teaspoon cardamom powder

Deep-frying oil

Method

Wash and soak the rice, dal, and fenugreek for 2 hours together.

Drain the water and add the rice, dal, fenugreek, grated coconut, powdered jaggery, and a little water to the mixie jar, then grind to a smooth dosa batter consistency.

Allow the batter to ferment for at least a half-hour to an hour.

Deep-frying oil should be heated in a flat kadai or pan.

Now, take a ladle full of batter and gently pour it into the hot oil; if you don’t disturb it for a few seconds, it will rise automatically.

If it becomes stuck to the bottom, gently dislodge it with a flat ladle.

Cook over low heat until the mixture turns a light golden color.

Cook the other side as well.

Using tissue paper, remove any excess oil from the appam.

Serve immediately.

Time to Prepare: 3 hours

12-15 nos. yield

Note-

The batter should be neither too thick nor too thin.

When grinding the batter, use caution.

Because we’ll be adding jaggery, don’t add too much water.

Once the oil is hot, reduce the heat to moderate and cook the appam on medium heat only.

For 2-3 days, put the appam in a clean, airtight container.